Monthly Archives: June 2015

For the love of Chickpea!


Chickpeas are a gluten free source of protein and fiber. Chickpeas also contain exceptional levels of iron, vitamin B-6 and magnesium, vitamin K, folate, phosphorus, zinc, copper, manganese, choline and selenium and Amino acids. Possible health benefits of consuming chickpeas are Diabetes (high-fiber diets have lower blood glucose levels), Bone health (The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content present in chickpeas all contribute to building and maintaining bone structure and strength) Blood pressure (low-sodium intake is essential to lowering blood pressure) Heart health (high fiber, potassium, vitamin C and vitamin B-6 content, coupled with the lack of cholesterol found in chickpeas, all support heart health) Cancer (Selenium is a mineral plays a role in liver enzyme function, and helps detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and also decreases tumor growth rates.) Lowers cholesterol, fights inflammation and aids in your Digestion and regularity! So why not eat this “superfood” up? I listed some recipes from my up & coming book! I hope you find these recipes fun & delicious! From my family to  yours..

A survivor’s cookbook guide to
Kicking Hypothyroidisms Booty

Copyright, 2015, by Audrey Childers

Simply roasted chickpea
2 tabs extra virgin olive oil
1 tbsp. ground cumin
1 tea garlic powder
½ teas of chili powder
1 pinch Celtic sea salt
1 pinch of ground black pepper
1pinch of crushed red pepper
1 (15oz) can chickpeas, drained & rinsed
Preheat oven to 350 degrees
Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes


Chili-Lime Roasted Chickpeas
2 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed and blotted dry
1 tbsp. Chili powder
2 tbsp. olive oil
The juice from half of a freshly squeezed lime
Pinch of Himalayan sea salt
2 tsp cumin
1 teaspoons finely grated lime zest
Preheat oven to 400 degrees. Place the chickpeas in a large bowl and toss with all the ingredients until evenly coated except the lime zest. Spread the chickpeas in an even layer on a non-aluminum baking pan or in a large cast iron skillet bake until crisp, about 40 to 45 minutes. Sprinkle the lime zest on the chickpeas after cooked. Note: Every 10 minutes shake your pan to move the chickpeas around.

Fire Roasted tomato quinoa penne pasta with crispy chickpeas and zucchini
1 can fire roasted diced tomatoes, not drained
1 cup organic uncooked zucchini, diced
1 can (15 oz) cooked chickpeas
2 tablespoon goats cheese, crumbles
2 cloves garlic, minced
2 tablespoon olive oil
8 oz quinoa penne pasta
Celtic sea salt and pepper to taste
Cook pasta according to package. Meanwhile, heat 1 tablespoon of olive oil and sauté zucchini and garlic over medium-high heat for about 5 minutes. Add chickpeas, and cook until browned and crispy, about 5 additional minutes. After pasta cooked according to the packaging, drain and toss with zucchini, roasted tomatoes, and chickpeas. Cook additional 5 minutes to allow and blend all the flavorings together. Season to taste and sprinkle goat cheese crumbles.



Are you on a unhealthy protein overload?


How much? Really? We hear diet fades being pushed down our throats everyday. From nutritionists with degrees to diet gurus with 8 pack abs! It’s hard to decipher what is legit or just another way for “THEM” to grab some of my hard earn money. Man has historically been carnivorous eaters and protein is essential to our existence. Hair, skin and muscle are primarily derived from protein. In fact, being protein deficient can lead to fatigue, muscle weakness, hair loss and many other health issues.Protein is used by the body to help build and repair tissues, make our enzymes, replenish our  hormones. The body is able to store reserves of fat and carbohydrates; however, the body is unable to store extra of protein that we eat.  When we eat more protein than our body needs, the excess protein is used to provide our body with energy or its turned into fat. FAT!? Yes, fat!  Fat, reduced brain and liver function and extra bad cholesterol which can affect your heart! Eating too much animal protein can cause you to exceed the National Heart, Lung and Blood Institute’s guidelines, putting you at risk for dangerous conditions with your heart. We certainly don’t want that. So it’s important to get the right amount of protein daily intake and not go on a protein binge overload!  Luckily, we don’t have let “meat” be our main source of protein. We are a smart human race, (at times) we learn from our mistakes, ( at times).   Per an average adult are encouraged to get 10% to 35% of their day’s calories from protein foods. That’s about 46 grams of protein for women, and 56 grams of protein for men.

Here are 16 examples resources for the non-meat protein approach.
Quinoa (8 g per cup)
Chia (4 grams per 2 tablespoons)
Cooked spinach (5 grams per one cup):
Cooked broccoli ( 4 grams per 1 cup serving)
Nuts (5 to 7 grams per ¼ cup serving):
Eggs (6 g per egg)
Greek yogurt (15 to 20 g per serving):
Chickpeas (6 grams per half cup serving):
Lentils (18 grams per one-cup serving):
Beans (15 grams per one-cup serving)
Hempseed (10 grams per 2 tablespoon)
Avocados (4 grams per fruit)
Brown rice (5 grams per 1 cup serving)
Oatmeal (6 grams per 1 cup serving)
Sunflower seeds (6 grams per 1/4 cup serving)
Raw almonds (4 grams per 2 tablespoon serving)

Breakfast Quinoa with Blueberries
1/2 cup of dry quinoa, rinsed
1 cup of unsweetened vanilla almond milk
1/2 teaspoon of vanilla extract
2 tablespoons of almond butter
Add quinoa, almond milk and vanilla extract to a saucepan and bring to a boil. Lower heat and simmer with cover on until liquid is absorbed.
Lightly fluff quinoa and let sit for about a minute uncovered.
Mix in almond butter.
Mix in cinnamon.
Add as many blueberries as desired.

Simply roasted chickpea
2 tabs extra virgin olive oil
1 tbsp. ground cumin
1 tea garlic powder
½ teas of chili powder
1 pinch Celtic sea salt
1 pinch of ground black pepper
1pinch of crushed red pepper
1 (15oz) can chickpeas, drained & rinsed
Preheat oven to 350 degrees
Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 45 to 50 minutes


Hello World, It’s Me, A.L. Childers.


After being diagnosed with hypothyroidism over 25 years ago. I knew there was something more than just being labeled with a medical condition. There wasn’t a lot of information on how to heal myself from the inside out. You really must begin to understand that there really isn’t a one size fits all diet for everyone who is has been diagnosed with Hypothyroidism but there are certain ways you can eat that will certainly help begin the healing process. Diet alone isn’t enough to help your body start fighting this battle that is raging in your body. The food you eat is your first line of defense against hypothyroidism. You must start addressing other areas in your life.

My new purpose is to empower people to embrace who they are, to add value to their life, to inspire them and to connect with those who are struggling with hypothyroidism. You need to realize that you have to invest in your health. You are worth investing money into yourself and take charge of your health. Will it “hurt” a little? Ha, you bet, but it will change your life.

I wish somebody had given me a step-by-step roadmap back when I was first diagnosed with hypothyroidism.


It’s an utterly ridiculous notion to think that your work can’t make your heart sing and your soul smile. My life is to short and too valuable to be unfulfilling. I don’t want my life to be in a routine where I start to feel dull and I start to slowly die on the inside. I will express myself with all my skill and my life with enthusiasm! I am here to stay and screaming out to the world, “Here I come ready or not”!

I know, that I’ve found my sense of purpose and what makes my heart leap with joy it’s writing, blogging and being an investigative journalist.

I  want to thank you  for reading my latest blog.  Please let me know if you need any support with it. 

 I like to connect on a more personal level there and often; offer social media only products that can only be accessed on my page and share daily updates along with recipes. Remember sharing is caring. Please share and post a comment to this blog! I would love to hear from you. Sign up for my blogs @ .  You can also  Follow me on instagram @ Thyroidismchick or Follow me on twitter @Thyroidismchick.

Health and Happiness,



Audrey Childers is a published author, blogger, freelance journalist and an entrepreneur with over a decade of experience in research and editorial writing. She is also the creator and founder of the website the Where you can find great tips on everyday living with hypothyroidism. She enjoys raising her children and being a voice for optimal human health and wellness. She is the published author of : A survivors cookbook guide to kicking hypothyroidism booty, Reset your Thyroid, The Ultimate guide to healing hypothyroidism ,  A survivors cookbook guide to kicking hypothyroidism booty: the slow cooker way and  Hypothyroidism: The Beginners Guide: How to stop surviving and start thriving. You can find all these books on Amazon.  You can also find her actively involved in her Facebook Group : Healing Hypothyroidism. This blog may be re-posted freely with proper attribution, author bio, and this copyright statement.